Instant Pot Tomato Butter Chickpeas

Deliciously herby chickpeas tossed in a silky, creamy tomato butter sauce. Pairs well with green salad and garlic bread.

Course Appetizer, Main Course, Side Dish

Cuisine Italian, Vegan

Keyword chickpeas, instant pot, plant-based, tomato butter, vegan

Servings 4 people

To start the tomato sauce, heat a sauce pan over medium heat and add one tablespoon of olive oil. Add the chopped onion and cook for 2-3 mins. Add garlic and cook until fragrant. Add the can of tomatoes and butter. If needed, swish a tiny bit of water in the can to get all the tomato bits out.
Bring to a simmer then turn down low. Cook on low until chickpeas are done. If it starts looking dry, add 1/8 cup water. Repeat as needed. (I used 1/4 c water total).
Add the rinsed chickpeas, fresh herbs, and broth to your instant pot. Cook on high pressure for 55 minutes. Natural release for 20 minutes, then manually release the rest.
When the beans are almost done (about 5 minutes before you manually release the pressure), blend the sauce. Add to blender and run until smooth, scraping down as necessary. If you prefer a chunky sauce, skip this step! Return the blended sauce to the pot.
Remove the chickpeas from their cooking liquid using a spider or strainer and add to the pot with the tomato butter sauce . The herbs will have fallen off their stems. Remove any stems from the beans. I like to keep the herb leaves in the mix. Mix to coat all the chickpeas in the sauce.
Dish into bowls and top with basil garnish. Serve with crusty bread and green salad and enjoy!